Grilled Mushroom-Stuffed Pork Loin

Grilled Mushroom-Stuffed Pork Loin

Pair up these two Ontario products for a spectacular rolled and barbecued roast. Buy a few of each mushroom - button, cremini, shiitake (use caps only) and oyster - for the stuffing. Wrapping the roast in bacon imparts smoky flavour and keeps the meat moist. It would be hard to deny that bacon makes everything taste better.

Meanwhile, with short end of pork closest to you, place, fat side up, on cutting board. Starting at right side with knife parallel to board, cut loin in half almost but not all the way through. Open like book. Starting in centre of opened loin with knife parallel to board, cut in half on left side almost but not all the way through. Repeat on right side. Open flat. Cover with waxed paper. With mallet, pound to even 1/2-inch (1 cm) thickness.

Leaving 1-inch (2.5 cm) border on 1 short side, spread mushroom stuffing over meat. Starting at other short side, tightly roll up. Sprinkle with salt and pepper. Lay bacon strips crosswise over meat. Place seven 15-inch (38 cm) lengths of string crosswise under loin; tie at top and cut off excess string.

Set foil drip pan under 1 burner of 2-burner barbecue or under centre of 3-burner barbecue. Heat remaining burner(s) to medium. Set roast on greased grill over drip pan. Close lid and cook until just a hint of pink remains inside and meat thermometer inserted in centre registers 160°F (70°C), 1 hour and 15 minutes to 1 hour and 30 minutes. Transfer to cutting board. Tent with foil; let stand for 10 minutes before slicing.